Basic Jumbo Muffin Recipes

JUMBO FLUFFY WALNUT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

BAKERY STYLE BLUEBERRY MUFFINS WITH ORANGE STREUSEL CRUMB TOPPING

Steps:

• FOR THE TOPPING
• In small bowl add flour, sugar and zest of one whole orange.
• Melt butter and add to flour mixture and combine well with a fork.
• Cover and set aside in refrigerator.
• FOR BLUEBERRY MUFFINS:
• Start with dry ingredients:
• In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
• In a glass measuring cup or bowl melt the stick of butter.
• To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
• Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
• Repeat two more times with ⅓ of wet ingredients.
• Gently fold in blueberries.
• Cover and place in refrigerator for at least 30 minutes or overnight.
• WHEN READY TO BAKE:
• Preheat oven to 425 degrees.
• Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
• If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
• Use a glass to help push the paper down in the tin to form the liner.
• Remove batter and fill muffins liners or individual tin over the top.
• Top with generous amount of orange streusel crump topping.
• Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
• After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
• If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.

EASY PLAIN BASIC MUFFINS

Steps:

• Preheat oven to 400°F.
• Combine the flour, baking powder and salt.
• Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.
• Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.
• Thoroughly grease and flour a muffin pan (or use paper muffin liners).
• Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it inches Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.
• IMPORTANT: Don't add hot melted butter to the egg mixture as the heat from the butter would cook the egg, and that's not what you want to do!
• Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.
• Gently pour the batter into the prepared muffin pan and bake immediately.
• My TIP's: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
• Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Note: The muffin was extremly thick and too sweet for me and my friends (15/16 year olds) The first time I made it it was too sweet and too thick. The second time I made them today, and I added 1/10 less sugar and 1/10 more milk and mixed much less. I also added a little splash more of vanilla. Some added apple chunks and 1 tablespoons cinnamon and they were delicious!
• Streusel Topping.
• Prep Time:5 minutes Total Time:5 minutes.
• Ingredients:.
• ½ cup all-purpose flour.
• ¼ cup brown sugar, packed.
• ½ stick unsalted butter.
• ½ tsp ground cinnamon.
• Preparation:.
• Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
• "FABULOUS TOPPER FOR ANY MUFFIN-I love it on banana, apple, lemon -- possiblities are endless. Enjoy!".

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

EASY JAM MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

S'MORE JUMBO MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows., Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.